EP0073581B1 - Fabrication de matière comestible à partir de légumineuses - Google Patents

Fabrication de matière comestible à partir de légumineuses Download PDF

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Publication number
EP0073581B1
EP0073581B1 EP82304186A EP82304186A EP0073581B1 EP 0073581 B1 EP0073581 B1 EP 0073581B1 EP 82304186 A EP82304186 A EP 82304186A EP 82304186 A EP82304186 A EP 82304186A EP 0073581 B1 EP0073581 B1 EP 0073581B1
Authority
EP
European Patent Office
Prior art keywords
protein
rich
thermal treatment
process according
peas
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP82304186A
Other languages
German (de)
English (en)
Other versions
EP0073581A1 (fr
Inventor
Martin Noel Dunckley
Phillip John Evans
Iain Kellar Macintosh
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bocm Pauls Ltd Te Ipswich Groot-Brittannie
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to AT82304186T priority Critical patent/ATE21206T1/de
Publication of EP0073581A1 publication Critical patent/EP0073581A1/fr
Application granted granted Critical
Publication of EP0073581B1 publication Critical patent/EP0073581B1/fr
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking

Definitions

  • the present invention relates to the manufacture of material from pulses such as peas and beans.
  • the invention is particularly concerned with the processing of leguminous seeds (pulses) which contain substantial amounts of starch granules. It is known that such pulses can be milled and fractionated into relatively starch-rich and protein-rich flours. Examples of common pulses to which such treatment can be applied are peas, field peas, kidney beans and lentils. Such pulses can be distinguished from other members of the leguminosae family in which the main energy stores is lipid rather than starch, for example soya beans and lupin seeds.
  • the invention provides a process for the recovery of protein-rich and starch-rich flour fractions from leguminous seeds which contain substantial amounts of starch granules, involving the steps of de-hulling, grinding and air-classifying the ground seeds into separate flour fractions, chracterised in that the protein content of the protein-rich fraction is enhanced by subjecting the seeds, prior to grinding, to a moist thermal treatment at a temperature in excess of 100°C but not exceeding 150°C, under super-atmospheric pressure.
  • the process of the invention can yield a protein-rich fraction of which the crude protein content is enhanced relative to that of protein-rich fractions derived by conventional methods from the same pulse starting material. It will be appreciated that different varieties and species of pulses vary widely both in their protein contents and in the relative ease with which they can be fractionated into protein-rich and starch-rich fractions. Taking any given variety of starchy pulse, however, there will generally be a significant improvement in crude protein content in a protein-rich fraction when produced according to the invention.
  • starch-rich fraction will generally have an enhanced digestibility when compared to corresponding starch-rich fractions made by conventional methods from the same pulse starting material. We have demonstrated this by means of an in vitro test in which an enhanced rate of enzymatic starch hydrolysis was observed.
  • the protein-rich fraction obtained by the process of the invention typically contains at least 30%, and often at least 50%, by weight crude protein and generally has a trypsin inhibitor activity of less than 5 mg/g, and often less than 2 mg/g.
  • the duration and intensity of the thermal treatment should not be such that the pulses become overcooked, i.e. disintegrate into a pulp or mush.
  • the thermal treatment is achieved by contacting the pulses with live steam.
  • the pressure under which the thermal treatment is conducted exceeds atmospheric pressure by from 7 to 345 kPa (1 to 50 psig).
  • the thermal treatment is conducted for from 1 to 60 minutes.
  • the treated material In order for the physical classification of the ground pulses into protein-rich and starch-rich fractions to be conducted efficiently, the treated material must be ground to an appropriately small particle size. We have found that for optimum air-classification of this material, it should be milled such that at least 50%, and preferably at least 70%, by weight of the material can pass through a 45 micrometre (micron) sieve. This milling can be effected using conventional equipment, such as pin mills.
  • the pulses should be de-hulled after the thermal treatment but prior to milling, as this increases the efficiency of the milling operation. Moreover, de-hulling pulses tend to stick together during the thermal treatment, which is inconvenient for subsequent processing. De-hulling can be conducted using conventional equipment.
  • whole peas/beans are autoclaved at a temperature of 110 to 125°C and a pressure exceeding atmospheric by from 34 to 138 kPa (5 to 20 psig), for a period of 5 to 30 minutes, the autoclaved peas/beans are dried (preferably to a moisture content in the range of 8 to 13% by weight), de-hulled and milled (preferably such that at least 70% by weight of the milled material passes a 45 micrometre (micron) sieve), and the milled material is air-classified to separate therefrom at least one protein-rich fraction.
  • a protein-rich pulse fraction obtained by the process of the invention can be used as an ingredient in foods for humans or animals.
  • it can be used to enhance the protein content of compound animal feeds when blended with conventional feed ingredients such as cereals (for example oats, barley, rice, rye, wheat and maize), oil seed meal (for example groundnut, rape, mustard, sunflower and soya), fibrous matter (for example hay, straw, potato pulp, beet pulp and citrus pulp), other proteinaceous materials (for example fish meal), lipids (for example vegetable oils, tallows and fish oils), and various mineral and vitamin sources.
  • cereals for example oats, barley, rice, rye, wheat and maize
  • oil seed meal for example groundnut, rape, mustard, sunflower and soya
  • fibrous matter for example hay, straw, potato pulp, beet pulp and citrus pulp
  • other proteinaceous materials for example fish meal
  • lipids for example vegetable oils, tallows and fish oils
  • various mineral and vitamin sources
  • a batch of whole peas (variety MARO) was divided into seven identical samples identified as A to G.
  • Samples A and B were processed according to the invention.
  • Samples C to G were subjected to alternative processes for the purposes of comparison.
  • Sample A was placed in an autoclave and exposed to live steam at a temperature of 116°C and a pressure above atmospheric of 69 kPa (10 psig) for a period of 10 minutes.
  • the peas had a moisture content of about 20% by weight and this was reduced to about 8% by weight by drying in an oven at 50°C.
  • the hulls of the peas were removed using a conventional de-huller and the de-hulled peas were coarsely ground in a Christie-Norris hammer mill using a 1 mm screen, and the finely milled in a KEK pin mill, with an 18 cm (7 inch) horizontal disc fitted with square studs, run at 9600 rpm.
  • milled peas passed through a 45 micrometre (micron) sieve.
  • the milled material was separated into a fine fraction and a coarse fraction using an Alpine "Multiplex A 100 MZR" (Registered Trade Mark) laboratory air classifier operated at a rotor speed of 7000 rpm with maximum air flow.
  • the fine (protein-rich) fraction was subjected to analysis for its crude protein content and its trypsin inhibitor activity (TIA) using standard analytical procedures.
  • TIA trypsin inhibitor activity
  • Sample B was treated in a manner identical to that applied to sample A except that the autoclaing was conducted for 15 minutes instead of 10 minutes.
  • Sample C the peas were not subjected to any heat treatment whatsoever, and the raw peas were de-hulled, milled and air-classified using the same conditions as applied to samples A and B.
  • Samples D and E were both subjected to a microwave heating treatment instead of the autoclaving.
  • the microwave treatment was conducted for 22 minutes, and in the case of sample E the period was 25 minutes.
  • the treatment was conducted in a Mercury "955" (Registered Trade Mark) laboratory microwave oven, and heating was carried out in periods of 1 minute for the first 10 minutes and then for 2-minute periods thereafter. Stirring was performed between each heating to prevent the formation of "hot spots”.
  • both samples were de-hulled, milled and air-classified using the same procedure as described above.
  • Samples F and G were subjected to dry oven heating instead of autoclaving. Both samples were heated in a thin layer in a shallow aluminium tray at 150°C. In the case of sample Fthe period was 45 minutes, and in the case of sample G the period was 60 minutes. Following the dry oven heating the samples were de-hulled, milled and air-classified using the identical procedure as applied to the other samples.
  • the process according to the invention led to a very low level of trypsin inhibitor activity in the protein concentrate at 1.5 mg/g.
  • the raw peas produced a protein concentrate having a trypsin inhibitor activity of 18.2 mg/g.
  • the dry oven treatment reduced this to approximately 11.5 mg/g, and the microwave treatment reduced this to 5 mg/g at best.
  • This example demonstrates the enhancement of protein content associated with applying moist thermal treatment to peas prior to milling and air classifying.
  • a sample of peas (variety MARO) was exposed to live steam at 116°C and 69 kPa (10 psig) for 30 minutes.
  • the final moisture content of the peas was 20% by weight, and this was reduced to about 8% by air-drying at about 50°C.
  • the dried peas were de-hulled, milled in an Alpine "Contraplex 250 CW" (Registered Trade Mark) pin mill, and the air-classified in an Alpine "Mikroplex 400 MPS;; (Registered Trade Mark) classifier.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Peptides Or Proteins (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Disintegrating Or Milling (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Formation And Processing Of Food Products (AREA)

Claims (6)

1. Procédé de récupération de fractions de farine riche en protéines et de farine riche en amidon à partir de graines légumineuses qui contiennent des quantités importantes de grains d'amidon, faisant intervenir les étapes d'écossage, de broyage et de classification pneumatique des graines broyées en fractions de farine séparées, caractérisé en ce qu'on améliore la teneur en protéines de la fraction riche en protéines en soumettant les graines, avant le broyage, à un traitement thermique humide à une température supérieure à 100°C mais ne dépassant pas 150°C, sous une pression aupraatmosphérique.
2. Procédé selon la revendication 1, caractérisé en ce qu'on applique le traitement thermique aux graines avant l'écossage.
3. Procédé selon la revendication 1 ou 2, caractérisé en ce que le traitement thermique est effectué sous une pression dépassant la pression atmosphérique de 7 à 345 kPa (1 à 50 psig).
4. Procédé selon l'une quelconque des revendications 1 à 3, caractérisé en ce que le traitement thermique est effectué pendant 1 à 60 minutes.
5. Procédé selon l'une quelconque des revendications 1 à 4, caractérisé en ce que le traitement thermique est effectué dans un autoclave.
6. Procédé selon la revendication 1, caractérisé par les étapes de passage à l'autoclave de pois ou haricots entiers à une température de 110 à 125°C et sous une pression dépassant la pression atmosphérique de 34 à 138 kPa (5 à 20 psig) pendant une durée de 5 à 30 minutes, séchage des pois ou haricots passés à l'autoclave jusqu'à une teneur en eau de 8 à 13% en poids, écossage et broyage des pois ou haricots séches de telle manière qu'au moins 70% en poids de la matière broyée puisse traverser un tamis de 45 micromètres et classification pneumatique de la matière broyée pour en séparer au moins une fraction de farine riche en protéines.
EP82304186A 1981-08-11 1982-08-09 Fabrication de matière comestible à partir de légumineuses Expired EP0073581B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT82304186T ATE21206T1 (de) 1981-08-11 1982-08-09 Erzeugung von nahrungsmittel aus huelsenfruechten.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8124523 1981-08-11
GB8124523 1981-08-11

Publications (2)

Publication Number Publication Date
EP0073581A1 EP0073581A1 (fr) 1983-03-09
EP0073581B1 true EP0073581B1 (fr) 1986-08-06

Family

ID=10523862

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EP82304186A Expired EP0073581B1 (fr) 1981-08-11 1982-08-09 Fabrication de matière comestible à partir de légumineuses

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EP (1) EP0073581B1 (fr)
AT (1) ATE21206T1 (fr)
DE (1) DE3272451D1 (fr)
DK (1) DK359282A (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59501494A (ja) * 1982-08-05 1984-08-23 ルイス，ビクタ−　マ−カス 大豆の加工法
US4748038A (en) * 1985-04-04 1988-05-31 Lewis Victor M Process for preparing soybean products
DK165217C (da) * 1986-06-25 1993-03-22 Danisco Fiberholdigt produkt, fremgangsmaade til fremstilling heraf samt anvendelse heraf
DE10117421B4 (de) * 2001-04-06 2008-04-30 Ulrich Walter Verfahren und Anlage zur Aufbereitung von Extraktionsschrot aus Sonnenblumensaat für die Tierernährung
US10689678B2 (en) * 2008-11-04 2020-06-23 The Quaker Oats Company Method and composition comprising hydrolyzed starch

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4022919A (en) * 1975-02-14 1977-05-10 The Griffith Laboratories, Limited Removal of bitter flavor from pea flour

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL136920C (fr) * 1965-12-06 1900-01-01
DE2007588B2 (de) * 1970-02-19 1975-08-07 Holtz & Willemsen Gmbh, 4150 Krefeld Verfahren zur Behandlung von Leguminosesamen und Vorrichtung zur Durchführung dieses Verfahrens
DE3005305C2 (de) * 1980-02-13 1982-11-11 Angelos N. Prof. Dr. 2000 Hamburg Sagredos Verfahren zur Herstellung von Futtermitteln

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4022919A (en) * 1975-02-14 1977-05-10 The Griffith Laboratories, Limited Removal of bitter flavor from pea flour

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Starch: Chemistry and Technology R.L. WHISTLER et al. vol. I, pp. 106/107 and 122/123 *

Also Published As

Publication number Publication date
ATE21206T1 (de) 1986-08-15
DE3272451D1 (en) 1986-09-11
DK359282A (da) 1983-02-12
EP0073581A1 (fr) 1983-03-09

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